eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
tter.
Layer the shallots and beets on the bottom of
Heat oil in a large saucepan on medium heat. Saute onion, garlic and ginger for 6-8 mins, until golden and tender. Add spices and chili pepper; cook for 1 min, until fragrant.
Stir in stock and lentils. Bring to a boil on high heat. Reduce heat to low. Simmer, stirring occasionally, for 35-40 mins, until lentils soften. Season. Stir in cilantro.
For the salad, combine all ingredients in a bowl. Serve dahl with salad, roti, and lime wedges, if desired.
Bring to a boil the vinegar, water, mustard and sugar.
Pour warm dressing over beets and onion.
Chill at least 1 hour or overnight.
tir together corn relish ingredients and mix thoroughly. Refrigerate for at
live oil, red wine vinegar and honey together in a small
he dressing, whisk oil, vinegar and honey in a medium bowl
Preheat the oven to 425\u00b0F. Place a sheet of foil in a baking pan. Place beets on foil. Combine honey, 2 tbsp of the balsamic vinegar and 1 tsp of the oil. Season to taste and drizzle over beets. Bring up sides of foil and seal to enclose. Bake for 45 mins. Open foil packet and bake for another 15 mins, until tender.
Meanwhile, whisk remaining vinegar and oil in a small bowl. Arrange warm beets, orange segments and onion on a plate. Top with mint and drizzle with dressing. Serve.
In a large bowl, whisk together vinegar, honey, mustard, garlic and vegetable oil. Season. Add beets, spinach and onion and toss to combine. Chill until ready to serve. Just before serving, garnish with walnuts.
In a large salad bowl, combine salad dressing, 1 1/2 tbsp lime juice and 1/2 tsp lime zest. Add beets and toss to coat. Pile arugula on top of beets and sprinkle with cheese. Cover with a damp paper towel and chill until ready to serve. Toss salad just before serving.
Drain and rinse beets.
Pat dry with paper towels.
Remove peel and pith from 2 oranges; cut into rounds.
Arrange beet and orange slices on a lettuce-lined serving platter, if desired. Zest and juice remaining orange.
In small bowl, whisk together 1 teaspoon zest, 2 tablespoons orange juice, chopped red onion, extra virgin olive oil and balsamic vinegar.
Drizzle citrus dressing over beet-orange salad.
Makes 4 servings.
cup soy sauce, onion, garlic, ginger and sugar in stock pot
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
Arrange berries, peaches, pork, salad, walnuts and onion on serving plates (or in a serving bowl).
For the dressing, whisk all ingredients in a small bowl. Season to taste. Drizzle over salad just before serving, tossing well.
Drain pears, reserving 1 tablespoon syrup.
Cut pears in half lengthwise.
Place pears, beets and onion in medium bowl.
Whisk together oil, vinegar and reserved syrup.
Pour over salad; toss gently.
Just before serving, add cheese and toss.
Serve on bed of lettuce leaves.
Makes 4 to 6 servings.
Combine beets, beet juice, onions, vinegar and Equal in a medium bowl; cover tightly. Chill at least 8 hours before serving. Drain before serving. Makes 8 servings.
pray.
Place the carrots and onion on one side of the
Place the cheese, butter, mustard and beer in a heavy-bottomed saucepan on low heat. Stir occasionally until the cheese melts and the mixture is smooth and creamy. Season with salt and freshly ground black pepper.
Toast the ciabatta slices. Spread bread with the cheese mixture. Broil until golden and bubbling. Season with black pepper. Serve with tomato and onion salad.
Place the beets in boiling, salted water.
Reduce heat to low and simmer, partially covered, for about 30 minutes, or until tender. Add more water if necessary; the beets should be completely covered.
Drain and cool.
Remove skins from beets.
Slice into rounds or strips 1/4\" thick.
Combine vinegar, salt and sugar in a deep bowl and stir until sugar dissolves.
Add beets and onions and stir to coat.
Marinate at room temperature for about 30 minutes, stirring every 10 minutes.
Serve at room temperature.
>and mix gently in a large bowl with the sliced red onion